
Ingredients Kosher salt 8 ounces jumbo pasta shells 30 ounces whole-milk ricotta cheese 1/2 cup grated Romano cheese two tablespoons minced fresh parsley 12 leaves fresh tulsi, reduce chiffonade 1 large egg Freshly ground pepper 8 ounces Parmesan, grated 2 jars good-quality marinara sauce 8 ounces